CN102830027B - Determination method for texture properties of meat product - Google Patents
Determination method for texture properties of meat product Download PDFInfo
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Abstract
The invention discloses a determination method for texture properties of a meat product. The method comprises the following steps: 1) preparing meat samples from a meat product and detecting the meat samples with a texture analyzer; 2) carrying out curve fitting by using MATLAB so as to obtain a stress curve of the samples, calculating a function of curvature of each point on the stress curve, carrying out fitting on the calculated curvature so as to obtain a curvature curve and screening out indexes consisting of X1, X2, X2-X1 and Y2 on the curves; and 3) reflecting hardness, cohesiveness, gumminess and chewiness of the meat product by using the indexes consisting of X1, X2, X2-X1 and Y2, wherein the greater the indexes are, the better the hardness, the cohesiveness, the gumminess and the chewiness are. According to the invention, the effective indexes used for determination of continuous stress are screened out, which is beneficial for improvement and standardization of texture determination of meat products, and the problem of lacking of effective indexes in texture determination of meat products under the condition of continuous stress is overcome.
Description
Technical field
The present invention relates to a kind of method of measuring meat products texture characteristic.
Background technology
Meat products has good texture characteristic because containing protein gel structure.At present, conventionally adopt TPA method to measure the texture characteristic of meat products, adopt second-compressed simulation people's the effect of chewing, typical TPA curve as shown in Figure 1, according to the following texture index of TPA curve calculation:
1, hardness (Hardness): the peak value at first peak, be defined as the hardness of product, the maximum stress producing when to a certain degree deformation occurs product, unit is g.
2, stickability (Adhesiveness): popped one's head in when extruding is returned for the first time, overcome food resistance institute work.
3, elasticity (Springness): twice extruding of food, push for the second time detected height and detect ratio highly with extruding for the first time.
4, coherency (Cohesiveness): food is out of shape the tolerance being out of shape with respect to for the first time for the second time, equals opposing and is out of shape for the second time institute's work and the opposing ratio that distortion is done work for the first time on numerical value.
5, tackiness (Gumminess): relevant with hardness and coherency, on numerical value, equal hardness and coherent product.
6, chewiness (Chewiness): relevant with hardness, coherency, elasticity, on numerical value, equal tackiness and flexible product.
Said method, as widely used determination techniques, has certain superiority, only tests by first compression, can know the texture characteristic of a lot of samples, but, because the sensitivity of its detection is too high, cause sample room to differ greatly, consistance is poor.Second-compressed can only reflect that product accepts the temporal effect that ambient pressure shows, the texture characteristic that can not reflect the long period changes, the method that the present invention uses continuous pressure to keep, observable elasticity is in the STRESS VARIATION being subject under force retaining, reflect that better product is in put procedure, the texture changes such as elasticity.
Summary of the invention
The object of the invention is to set up the method for a set of science, standard, sensitive analysis meat products texture characteristic, a kind of method of measuring meat products texture characteristic is provided, the observation index that the method filters out can effectively reflect meat products texture change, thereby provides reliable technical support for the matter structure analysis of meat products.
Object of the present invention can be achieved through the following technical solutions:
A method of measuring meat products texture characteristic, comprises the following steps:
1) meat products sample is made to meat sample, meat sample is detected with matter structure instrument, by the setting parameter of matter structure instrument be: speed 2mm/s before surveying; Test rate 1mm/s; Speed 2mm/s after surveying; Compression distance 10mm; Compression duration 180s; Data acquisition rate 200pps; It is automatic triggering type; Triggering power 15g, loads the flat cylinder probe of P/50, and the meat sample of preparation is placed on test platform and is tested, and records test figure with matter structure instrument from tape program, and each sample is at least measured 5 times;
2) use MATLAB to carry out curve fitting, the test figure obtaining is imported to matlab, use Gauss's six rank functions to carry out matching to test figure, represent stress with Y-axis, X-axis represents the time, obtains the stress curve of sample, the function of each point curvature on calculated stress curve, and will calculate gained Curve-fitting and become curvature curve, filter out the each index of X1, X2, X2-X1 and Y2 on curve, the horizontal ordinate of the peak of the curvature curve that stress curve that wherein X1 is matching is corresponding; Take the horizontal ordinate corresponding as the point of contact at-0.01 place of tangent slope on curvature curve as X2; Y2 is ordinate corresponding to point that on stress curve, horizontal ordinate is X2, and Y2 represents to trend towards mild time when curvature curve, the stress that meat sample has; X2-X1 is the poor of X2 and X1;
3) index X1, X2, X2-X1 and the Y2 of screening and texture index hardness, coherency, tackiness and the chewiness of meat products all have extremely significant correlativity, X1, X2, X2-X1 and Y2 value are larger, the hardness of meat products is larger, and coherency, tackiness and chewiness are also better.
The method of above-mentioned mensuration meat products texture characteristic, it is that described meat sample is thick 2cm, the column type meat sample of diameter 2cm.
The screening of observation index X1, X2, X2-X1 and the Y2 of reaction meat products texture characteristic and checking detailed process:
1) the present invention gets chicken balls as test specimen, and its basic recipe is as shown in table 1; For the product that obtains different texture characteristics is for test, by changing the addition of chicken fat, composite phosphate, and the parameter such as salting period, boiling temperature, make nine groups of chicken balls, establish 5 repetitions for every group.Each test combinations is in table 2.
Table 1 basic recipe (wherein ratio is with the reference of raw meat recast)
Table 2 test combinations table
The method for making of chicken balls: chicken thaws (in Cool Room 4℃, thawing to available meat grinder) → rubs (use 6mm aperture plate) → adds pickle → limit of salt and composite phosphate to cut to mix, cooling → analytical test in auxiliary material → moulding (with the chicken balls of mould molding 30mm diameter) → boiling (taking-up in the time that central temperature reaches 72 °) → water is added on limit.
2) be cut into thick 2cm by sampler along the diametric(al) of burger sample, the column type cedductor of diameter 2cm, notices that tangent plane keeps smooth and clean.The cedductor cutting is divided into two groups at random, tests for one group for traditional TPA, one group for new method (continuous pressure maintenance) test.
3) traditional TPA test is for adopting second-compressed simulation people's the effect of chewing, and probe moves under the parameter setting in advance.Test condition: speed 2.0mm/s before surveying, speed 5.0mm/s after surveying, compression distance 5.0mm, time 5.0s.Triggering type is automatic, triggers power 10g, probe P50 probe.Need the index of measuring: hardness (hardness), coherency (cohesiveness), elasticity (springiness), stickability (adhesiveness), tackiness (gumminess), chewiness (chewiness).
4) new method makes burger accept continual and steady pressure, simulates in storage put procedure the Flexible change that sample stress shows.Condition determination is as follows: speed 2 mm/s before surveying; Test rate 1 mm/s; Speed 2 mm/s after surveying; Compression distance 10mm; Compression duration 180s; Data acquisition rate 200 pps; It is automatic triggering type; Triggering power 15g, the flat cylinder probe of loading P/50.Record experimental data from tape program with matter structure instrument.
5) use MATLAB to carry out curve fitting, will obtain data importing matlab, use Gauss's six rank functions to carry out matching to data, can obtain R
2(be stress curve, as shown in Figure 2), the function of each point curvature on calculated stress curve, to analyze the physical message that meat products shows under pressurized condition in the matched curve of >99.7%.And will calculate gained Curve-fitting and become curvature curve.
6) fitting function is asked to each point curvature, the curvature curve (as shown in Figure 2) of drawing out.The physical significance of curvature curve peak is, carves at this moment corresponding stress curve and obtains maximum curvature, and curve turns amplitude maximum, and establishing the corresponding time is herein X1, and corresponding point is A point.Curvature curve, through significantly declining after a while, after sharply turn in somewhere, tends towards stability, and the present invention adopts the differentiate of curvature curve secondary, defines tangent slope and is the point of contact (B point) at-0.01 place and be slope and be transitioned into mild flex point by remarkable decline.Reaction is on stress curve, be after this puts, the ess-strain of cedductor tends towards stability, cedductor internal protein gel structure is destroyed completely, if this puts the corresponding time is X2, Y2 is ordinate corresponding to point that on stress curve, horizontal ordinate is X2, represents to trend towards mild time when curvature curve the stress that meat sample has.
As the above analysis, A point, B point and C point have significant physics meaning.The present invention has set up and has reflected that by analyzing A, B, C coordinate figure and X2-X1 value the texture characteristic of meat products changes.Data X1, X2, Y2 and the X2-X1 that new method is recorded and traditional TPA method data measured carry out correlation analysis, texture index hardness, coherency, tackiness and the chewiness of finding X1, X2, Y2 and X2-X1 and meat products all have extremely significant correlativity, therefore X1, X2, Y2 and X2-X1 are the testing index of the meat products texture characteristic of screening, and X1, X2, X2-X1 and Y2 value are larger, the hardness of meat products is larger, and coherency, tackiness and chewiness are also better.
Beneficial effect of the present invention
The present invention is by the experimental data of MATLAB software matching given the test agent, obtain stress curve (Gauss's six rank functions), try to achieve again the curvature curve that stress curve is corresponding, filter out and on curvature curve, there are 2 of specific physical meaning as index, be the abscissa value X1 of curvature curve peak, curvature curve approaches the abscissa value X2 of the point of X-axis, when curvature curve trends towards mild time, the stress Y2 that meat sample has, set up the matter structure analytical approach based on this testing index, contribute to improving and standardization of meat products matter structure detection method, improve the sensitivity of detection method, for the analysis of meat products matter structure provides new method, solve the problem that lacks at present meat products texture testing efficiency index under continuation stressing conditions.
Accompanying drawing explanation
Fig. 1 is typical TPA curve.
Fig. 2 is the inventive method forces testing figure.Y-axis represents that (g), X-axis represents that the time, (unit s) to stress in unit
Embodiment
Embodiment 1
1) according to formula (table 1), according to parameter designing test combinations table (table 2), make nine groups of chicken balls, establish 5 repetitions for every group.
The method for making of chicken balls: chicken thaws (in Cool Room 4℃, thawing to available meat grinder) → rubs (use 6mm aperture plate) → adds pickle → limit of salt and composite phosphate to cut to mix, cooling → analytical test in auxiliary material → moulding (with the chicken balls of mould molding 30mm diameter) → boiling (taking-up in the time that central temperature reaches 72 °) → water is added on limit.
2) be cut into thick 2cm by sampler along the diametric(al) of burger sample, the column type cedductor of diameter 2cm, notices that tangent plane keeps smooth and clean.The cedductor cutting is divided into two groups at random, tests for one group for traditional TPA, one group for new method (continuous pressure maintenance) test.
3) traditional TPA test is for adopting second-compressed simulation people's the effect of chewing, and probe moves under the parameter setting in advance.Test condition: speed 2.0mm/s before surveying, speed 5.0mm/s after surveying, compression distance 5.0mm, time 5.0s.Triggering type is automatically, triggers power 10g, pops one's head in as P/50 probe.Need the index of measuring: hardness (hardness), coherency (cohesiveness), elasticity (springiness), stickability (adhesiveness), tackiness (gumminess), chewiness (chewiness).
4) new method makes burger accept continual and steady pressure, simulates in storage put procedure the Flexible change that sample stress shows.Condition determination is as follows: speed 2 mm/s before surveying; Test rate 1 mm/s; Speed 2 mm/s after surveying; Compression distance 10mm; Compression duration 180s; Data acquisition rate 200 pps; It is automatic triggering type; Triggering power 15g, the flat cylinder probe of loading P/50.Record experimental data from tape program with matter structure instrument.
5) use MATLAB to carry out curve fitting, will obtain data importing matlab, use Gauss's six rank functions to carry out matching to data, can obtain R
2(be stress curve, as shown in Figure 2), the function of each point curvature on calculated stress curve, to analyze the physical message that meat products shows under pressurized condition in the matched curve of >99.7%.And will calculate gained Curve-fitting and become curvature curve.
6) fitting function is asked to each point curvature, the curvature curve (as shown in Figure 2) of drawing out.The physical significance of curvature curve peak is, carves at this moment corresponding stress curve and obtains maximum curvature, and curve turns amplitude maximum, and the corresponding time herein of establishing is X1, and corresponding point is A point.Curvature curve, through significantly declining after a while, after sharply turn in somewhere, tends towards stability, and the present invention adopts the differentiate of curvature curve secondary, defines tangent slope and is the point of contact (B point) at-0.01 place and be slope and be transitioned into mild flex point by remarkable decline.Reaction is on stress curve, and, after this point, the ess-strain of cedductor tends towards stability, and cedductor internal protein gel structure is destroyed completely, and the corresponding time herein of establishing is X2.Y2 is ordinate corresponding to point that on stress curve, horizontal ordinate is X2, represents to trend towards mild time when curvature curve the stress that meat sample has.On stress curve, horizontal ordinate is X2, and the point that ordinate is Y2 is C point, calculates X2-X1 simultaneously.
7) interpretation of result
The data that new method is recorded and traditional TPA method data measured carry out correlation analysis, the index that new method (keeping stressed lastingly) is screened and classic method (being twice of instantaneous continuous compression) hardness of surveying, coherency, tackiness, chewiness have extremely significant correlativity, and X1, X2, X2-X1 and Y2 value are larger, the hardness of meat products is larger, and coherency, tackiness and chewiness are also better.
Table 3 experimental result significance analysis
Note: in table, * * * represents utmost point significant correlation (P<0.0001), * represents significant correlation (0.01<P<0.05).
The data that existing method and new method are obtained are carried out one-way analysis of variance and Duncan formula multiple ratio, result shows, while measuring texture characteristic by existing method, there is marked difference in hardness, coherency, tackiness, chewiness etc., but elasticity and tackness do not have difference.
The achievement data general analyzes table that the traditional TPA of table 4 measures
Note: indicate different letter representation significant differences (P<0.05) in same row.
The achievement data general analyzes table of table 5 new method screening
Note: indicate different letter representation significant differences (P<0.05) in same row.
Index X1, X2, X2-X1 and the Y2 value that tradition TPA method of testing (compressing continuously twice in short-term) hardness of surveying, coherency, tackiness, chewiness and new method (keeping stressed lastingly) are screened has extremely significant correlativity, X1, X2, X2-X1 and Y2 value are larger, the hardness of meat products is larger, and coherency, tackiness and chewiness are also better.And new method simulation is in the stressed situation of continuation, the situation of change of sample matter structure, the shortcoming such as can make up classic method only reflects temporal effect, and consistance is poor.
Conclusion
The present invention proposes a kind of method of measuring meat products texture characteristic, the application of the testing index screening in method can be summarized as: the cylindrical sampler that is 2cm with diameter by sample samples, then is cut into the cylindrical meat sample that thickness is 2cm by knife, for subsequent use.By the setting parameter of matter structure instrument be: speed 2 mm/s before surveying; Test rate 1 mm/s; Speed 2 mm/s after surveying; Compression distance 10mm; Compression duration 180s; Data acquisition rate 200 pps; Triggering type is automatic; Triggering power 15g, the flat cylinder probe of loading P/50.The meat sample of preparation is placed on test platform and is tested.Record experimental data from tape program with matter structure instrument, each sample is at least surveyed 5 times.
Import in the matlab program of finishing measuring the data obtained afterwards, obtain the stress curve of each sample, and curvature curve corresponding to stress curve, re-use the matlab program writing and filter out the X1 on curve, X2, X2-X1, each index such as Y2, X1 is the horizontal ordinate of the peak A of the curvature curve that the stress curve of matching is corresponding, corresponding physical significance is to turn amplitude maximum at this stress curve, X2 is the horizontal ordinate that curvature curve approaches 1 B of X-axis, represent take tangent slope on curvature curve as the horizontal ordinate at the point of contact at-0.01 place, Y2 is the ordinate of the point (C point) on the stress curve that X2 point is corresponding, represent to trend towards mild time when stress curve, the stress that meat sample still has.The texture index hardness, coherency, tackiness and the chewiness that record X1, X2, X2-X1 and Y2 index and meat products all have extremely significant correlativity, X1, X2, X2-X1 and Y2 value are larger, the hardness of meat products is larger, and coherency, tackiness and chewiness are also better.
Claims (2)
1. measure a method for meat products texture characteristic, it is characterized in that comprising the following steps:
1) meat products sample is made to meat sample, meat sample is detected with matter structure instrument, by the setting parameter of matter structure instrument be: speed 2mm/s before surveying; Test rate 1mm/s; Speed 2mm/s after surveying; Compression distance 10mm; Compression duration 180s; Data acquisition rate 200pps; It is automatic triggering type; Triggering power 15g, loads the flat cylinder probe of P/50, and the meat sample of preparation is placed on test platform and is tested, and records test figure with matter structure instrument from tape program, and each sample is at least measured 5 times;
2) use MATLAB to carry out curve fitting, the test figure obtaining is imported to matlab, use Gauss's six rank functions to carry out matching to test figure, represent stress with Y-axis, X-axis represents the time, obtains the stress curve of sample, the function of each point curvature on calculated stress curve, and will calculate gained Curve-fitting and become curvature curve, filter out the each index of X1, X2, X2-X1 and Y2 on curve, the horizontal ordinate of the peak of the curvature curve that stress curve that wherein X1 is matching is corresponding; Take the horizontal ordinate corresponding as the point of contact at-0.01 place of tangent slope on curvature curve as X2; Y2 is ordinate corresponding to point that on stress curve, horizontal ordinate is X2, and Y2 represents to trend towards mild time when curvature curve, the stress that meat sample has; X2-X1 is the poor of X2 and X1;
3) index X1, X2, X2-X1 and the Y2 of screening and texture index hardness, coherency, tackiness and the chewiness of meat products all have extremely significant correlativity, X1, X2, X2-X1 and Y2 value are larger, the hardness of meat products is larger, and coherency, tackiness and chewiness are also better.
2. the method for mensuration meat products texture characteristic according to claim 1, is characterized in that described meat sample is thick 2cm, the column type meat sample of diameter 2cm.
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| CN114674638A (en) * | 2022-03-31 | 2022-06-28 | 广东省农业科学院蚕业与农产品加工研究所 | Method for determining influences of different processing modes on texture and flavor of fish meat |
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Application publication date: 20121219 Assignee: LIANYUNGANG FURUN FOOD Co.,Ltd. Assignor: Nanjing Agricultural University Contract record no.: 2015320000099 Denomination of invention: Determination method for texture properties of meat product Granted publication date: 20140702 License type: Exclusive License Record date: 20150327 |
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| EC01 | Cancellation of recordation of patent licensing contract |
Assignee: LIANYUNGANG FURUN FOOD Co.,Ltd. Assignor: NANJING AGRICULTURAL University Contract record no.: 2015320000099 Date of cancellation: 20230412 |